1 Cup Panko (Japanese bread crumbs)
1/3lb Smoked Salmon (very finely chopped)
1/3 Cup Prepared Horseradish
1/3 Cup plus 2t Olive Oil (divided)
½t Coarse Salt
½t Freshly Ground White Pepper
4 (6-ounce) Fillets Salmon
1. Preheat oven to 280°F. Combine panko, smoked salmon, horseradish, 1/3 cup olive oil, salt and pepper in a medium bowl. Stir until breadcrumbs absorb oil and mixture is combined.
2. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Sear salmon on both sides, about 2 minutes per side. Cool to room temperature. Evenly distribute panko mixture among the tops of the salmon filets. Bake salmon for 15 to 20 minutes, or until crust is golden and salmon is just cooked through.
3. Spoon truffled cauliflower puree onto the center of a plate and top with sautéed Swiss shard. Place a piece of salmon over the Swiss chard, then drizzle with beurre blanc. Garnish with fresh chives, if desired.